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Rhubarb and ginger twice-baked soufflés
DELICIOUS MAGAZINE13Ingredients
95Minutes
430Calories
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Description
This twice-baked rhubarb and ginger soufflé is a comforting, warming dessert. It’s easily smart enough for a dinner party when served with the gorgeous rhubarb compote. For an alternative pudding recipe, our honey pannacotta with ginger-poached rhubarb might fit the bill.
Ingredients
US|METRIC
8 SERVINGS
- 400 grams rhubarb (forced, cut into 5cm pieces)
- 1 vanilla pod (halved lengthways, seeds scraped)
- 100 grams caster sugar
- 1 Orange
- 100 mL sauternes (/sweet white wine)
- 50 grams unsalted butter
- 50 grams plain flour
- 1 tsp. ground ginger
- 250 mL whole milk
- 100 grams caster sugar
- 3 free range eggs (medium, separated)
- 300 mL double cream
- brown sugar (to sprinkle)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium65mg3% |
| Potassium320mg9% |
| Protein6g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars30g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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